Mikan Imazato

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By cutting it slightly thicker, you can enjoy the texture and juiciness. The homemade green onion salt sauce, with its rich aroma of green onions and balanced saltiness, enhances the flavor of the grilled tongue cooked over charcoal. The portion is a solid 100g.

Juicy seseri marinated overnight in a sauce based on Saikyo miso and grilled over charcoal, a dish that pairs well with sake.

Harami, a rare cut of chicken. It has been marinated in nuka for one night. The crunchy texture is addictive.

Fresh turnips simmered in dashi to absorb rich flavors, then grilled over charcoal. The outside is fragrant while the inside is tender. Enjoy with our homemade spicy miso made by combining tamari miso with gochujang and doubanjiang.

Grilled shiitake mushrooms over charcoal, served with refreshing yuzu ponzu sauce.

Fresh salmon is made into a rare cutlet. The sauce includes cream cheese with whole grain mustard and lemon, leaving a refreshing aftertaste.

Enjoy with homemade kombu dressing.

Lightly seared fatty hamachi with refreshing Kujo green onion salt sauce.

Japanese-style carpaccio with aromatic salt and sesame oil. The plump water octopus is sure to be addictive.

A Kyushu specialty sesame mackerel arranged in a mandarin style. The crunchy Kanpachi pairs perfectly with the sesame sauce.

A special dish that has been upgraded and simmered for 2 hours, then further simmered for 1 hour in a special sauce.

The pork is salted and steamed for one hour, resulting in a tender and juicy finish. The sauce is based on sweet bean paste, providing sweetness that pairs well with the saltiness of the pork and the spiciness of the kimchi.

This is a popular menu item that is cooked at low temperature in a slightly different way than roast beef, served with homemade yukke sauce and egg yolk for a great combination!

Using Wagyu brisket (chuck rib meat). It is simmered in a sweet and spicy sauce.

Includes cartilage for a crunchy texture. Please enjoy the thick and juicy chicken shumai with just mustard.

The umami that overflows from the clams blends with the flavor of the bamboo shoots, creating a rich taste that spreads with each bite. Perfect as a snack or for a final drink.

The dressing is a homemade Caesar dressing made by combining grated yam, soy milk, and seasonings. It is finished in a classic style by thoroughly mixing it with the vegetables.

The contents vary by day. We will explain each dish individually when served.

If you're unsure what to choose, start with this.

A classic appetizer. Perfect as a palate cleanser too.

The pickled quail eggs are generously coated with our homemade spicy chili oil.

Classic Obanzai Revival.

Simmered daikon and nameko mushrooms with dashi and basic seasonings. Yuzu pepper adds an accent. A dish that pairs well with alcohol.

We prepared crunchy tsubugai and umami-packed asari by blanching them, finishing them in our homemade chanja. The special sauce uses bonito sake lees, creating a dish with deep richness and profound umami, perfect as a snack with alcohol.

Marinated overnight in homemade dashi soy sauce. The sweetness and deep richness of the soy sauce spread throughout the mouth.

Contains alcohol

Popular menu item revived for the summer season

This potato salad has a slightly adult flavor with the sweetness and fermentation of Kinzanji miso and the umami of grilled mackerel.

We made spring rolls with a béchamel sauce infused with crab flavor. Please enjoy it with crab miso mayo. It's a classic combination, but the texture of the spring rolls pairs well with the crab cream.

Seasonal strawberries in a creamy mascarpone dressing. The creamy texture of the mascarpone perfectly complements the fresh tartness of the strawberries. Recommended as a dessert after a meal or as an appetizer to start. *Topped with almonds.

A classic. Suitable for children as well.

Crispy coating mixed with aonori seaweed on yam cooked in dashi. You can eat as many as you like.

By deep-frying, we maximized the unique crunchy texture of the gizzards. The textural accent and the spicy aroma of the flavored salt will make you addicted.

Quickly fried bonjiri in a Nanban style. Enjoy with garlic shiso tartare.

Crispy on the outside, moist and tender on the inside. Served with a refreshing plum flavor sauce.

A blissful bite with gooey cheese that stretches. Finished with warm dashi poured over it, accompanied by coarsely grated daikon and yuzu peel. A dish that combines Japanese and Western flavors, filling your mouth with delight.

We have made this classic menu item even more delicious with our meticulous attention to detail. The silver salmon is marinated in mirin. The salmon roe is abundant.

This is a revival menu using ingredients that pair perfectly with rice.

We simmered chirimen jako with Arima sansho, known for its aroma and spiciness, using sake, soy sauce, and dashi. The colorful garnishes sprinkled on top enhance the flavors of the ingredients.

This vibrant clay pot rice, colored by spring, features the gentle saltiness of fluffy shirasu and the delightful texture of tobiko.

Limited edition clay pot rice. The moment you open it, the aroma of sakura shrimp. Shiso and myoga as accents.

Extra dipping sauce 50 yen

The mirin-dried silver salmon grilled over charcoal is fragrant. It can be enjoyed even by children.

The gentle flavor and sweetness of hojicha are a perfect match.

A traditional, firm pudding. Finished with a slightly bitter caramel sauce for a rich flavor.

The contents may change depending on the availability of ingredients.